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A FEW IDEAS USING GARLIC SCAPE PESTO

We are in love with this new Garlic Scape Pesto Recipe.  I can’t wait to get back to the Farmer’s Market to get more of these delicious garlic scapes.  It is a short window, so I am hoping there will still be some available.  First we had the Marinated Chicken dinner with this Pesto served on top of the Chicken and the Red French Fingerling Potatoes.  Then we had this Garlic Scape Pesto stuffed Pork Tenderloin:

With this Pork Tenderloin, I simply cut it through the center (but not all the way through) and slathered in the Garlic Scape Pesto.  Then I tied it up with Kitchen Twine, and rolled it in a breadcrumb mixture of GF breadcrumbs, Parmesan Cheese, dried finely ground Fennel, Garlic powder, salt and pepper.

Roast in a 375 degree oven -  for a 1 1/2 lb. Pork Tenderloin, this took about 35-40 minutes.  It was mighty tender, and mighty flavorful.  The key to this Pesto is to keep it on the thick side, so it does not ooze out during the roasting time.  Once again we have beautiful organic farm market vegetables….we were in heaven!

Next up:  Garlic Scape Pesto stuffed Wild Salmon with A Garlic Scape Pesto Vinaigrette.

Vinaigrette:

2 Tblsp. Red Wine Vinegar

1 minced Garlic Clove

1/2 tsp. Dijon Mustard

2 rounded tsp. Garlic Scape Pesto

3 Tblsp. Organic Extra Virgin Olive Oil

salt and pepper to taste

Place all the ingredients in a jar shaking well to incorporate:

Drizzle over your salad and dig in!

For the salmon we had a chunk of Sockeye Salmon – 1 1/4 lbs. which I rinsed well in cold water, and patted dry with paper towel.  I cut the salmon in half – not all the way through.  Then I slathered in the Garlic Scape Pesto, added a few slices of fresh lemon then placed the other half on top, wrapped tightly in foil and baked in a 425 degree oven for 40 minutes.  The rule of thumb is a high heat oven, 10 minutes per inch of thickness of your piece of fish.

Remove from the oven, and unwrap.  At this point, run your knife along the outer skin to remove and discard.  Open up the salmon, and pick up the end of the large side of the spine bone, lifting to remove and discard.  Serve your desired size of salmon piece…so so good!

The next night I made Salmon Burgers with Garlic Scape Mayonnaise using the leftover baked Salmon.  To die for!  In the winter time, we will have Salmon Burgers/Cakes using Canned Wild Salmon, and while mighty tasty, fresh is so so much better.

What I have discovered is it is all about the “goo”.  In other words, the combination of fresh cooked salmon, 1 egg, mayonnaise, dijon mustard, garlic scape pesto, green onions and gluten free breadcrumbs.  The mixture should come together with a feeling of not too wet, nor too dry:

Fried in some olive oil, and serve with a dollop of Garlic Scape Pesto Mayonnaise – heaven. (I added 3 Tblsp. of the Pesto to about 5- 6 Tblsp. of Mayonnaise, mixing well – just eye-ball and check for taste)

Well that is it this week for the “Garlic Scape Pesto” feature.  If you can get fresh Garlic Scapes – Pesto is the way to go! Here is hoping I can get more…we love this Pesto! :)

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